robot says, “please save planet”

2 comments June 27th, 2008

this weekend, i took the kids to see “wall-e,” the pixar movie about robots left to clean up earth after humans trashed the whole place.

i was leery when i saw the trailer ages ago, but the reviews are pretty positive. that’s what the movie man told me. but does wally haas think of a movie that shares his name? i’ll have to ask him. he’d probably rather go fishing…

personally, i liked it. it truly is a love story. and a wake-up call for lazy humans: they turn into blobs in floating chairs, basically.

finally made the mahi mahi

Add comment June 27th, 2008

back when i said i wasn’t going to eat cow, pig or bird, i wanted to try a rachael ray recipe for fish tacos. i made it this week.

let’s just say i’m the only one in the family who liked it, and i probably won’t make it again. the coleslaw and the bean mash overpower the fish. plus, i wasn’t even sure if i was supposed to put the onion sautee mix in the bean mash or what. it doesn’t say.
My Oh Mahi, That’s a Good Fish Taco

From Every Day with Rachael Ray
June-July 2008

SERVES 4

1 jalapeño chile, seeded and finely chopped

1 small red onion, one-quarter finely chopped, the remainder thinly sliced

1 clove garlic, grated or finely chopped

One 15-ounce can black beans, rinsed

1 teaspoon ground cumin

Salt and pepper

3 tablespoons honey

Juice of 2 limes, plus 2 teaspoons grated peel

1/2 head red cabbage, shredded

1/3 cup finely chopped cilantro (a generous handful)

Four 6-ounce mahi mahi fillets

8 corn taco shells

8 flour tortillas

1 cup crème fraîche or sour cream

1. In a medium skillet, heat 1 tablespoon oil over medium heat. Add the jalapeño, chopped red onion and garlic and cook for 4 minutes. In a small bowl, mash the black beans with the cumin and season with salt and pepper; cover.
2. In a large bowl, combine 2 tablespoons oil with the honey, hot sauce and lime juice; season with salt and pepper. Add the sliced onion, cabbage and cilantro; toss.
3. Preheat a grill or grill pan to medium. Coat the fish with the remaining 1 tablespoon oil and the lime peel. Cover and grill the fish, turning once, for 8 minutes.
4. Warm the taco shells and tortillas on the grill. Spread a few spoonfuls of mashed beans (stir 1 to 2 tablespoons hot water into the beans if too thick) on the outside of the tacos, and wrap a tortilla around each one, pressing to adhere.
5. Flake half a piece of fish into each taco shell and top with some cabbage slaw. Serve 2 tacos per person, with the crème fraîche and extra slaw on the side.